Strawberry Cheesecake Tart

We have a strawberry farm stand a few miles from our house that I go to frequently.  I usually buy two buckets at a time and freeze one bucket and cook/bake with the other.  This recipe is really delicious and easy to make.  I found the recipe on the Land O’Lakes website and adapted it to my liking.

Strawberry Cheesecake Tart

Crust:

1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract

Filling:

1 cup whipping cream
1 (3.4-ounce) package cheesecake-flavored instant pudding mix
1 (8-ounce) package cream cheese, softened

Topping:

1 pint fresh strawberries, hulled, sliced
1/4 cup strawberry jam, melted

Heat oven to 400°. Combine butter and sugar in small bowl; beat at medium speed until creamy. Reduce speed to low; add flour, milk and almond extract. Beat, scraping bowl often, until mixture leaves sides of bowl and forms a ball.

Press dough onto bottom and up sides of greased 10-inch tart pan or 12-inch pizza pan; prick with fork. Bake for 15 to 18 minutes or until light golden brown. Cool completely.

Combine all filling ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over cooled crust. Refrigerate at least 1 hour.

Just before serving, arrange strawberries over filling; brush or drizzle strawberries with melted jam.

Makes 10 servings.

Happy Cooking!